Name: Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Short Ribs; 1 medium Carrot; 1 small Parsnip; 1 tsp Olive Oil; Salt & Pepper to taste; Garlic Powder to taste; Dried Thyme to taste

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

Savor tender slow-braised short ribs paired with a medley of roasted carrots and parsnips, lightly enhanced with olive oil and aromatic herbs for a balanced, flavorful meal that delights the palate while keeping nutritional goals in check.

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NUTRITION

Protein

32.6g

Fat

25.8g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

Salt & Pepper to taste

Garlic Powder to taste

Dried Thyme to taste

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PREPARATION

1
Preheat your oven to 325°F.
2
Season the short ribs generously with salt, pepper, garlic powder, and dried thyme.
3
In a heavy, oven-safe pot or Dutch oven, sear the short ribs on all sides over medium-high heat until browned; this helps develop deep flavor.
4
Add a small amount of water or broth if desired (optional, not listed in macros) and cover the pot. Transfer to the oven and braise for about 2 to 2.5 hours until the meat is fork-tender.
5
While the short ribs are braising, preheat a separate oven tray at 400°F. Peel and chop the carrot and parsnip into evenly sized pieces.
6
Toss the vegetables with olive oil, a pinch of salt, pepper, and a sprinkle more of garlic powder and thyme.
7
Roast the vegetables in the 400°F oven for about 25-30 minutes until tender and slightly caramelized.
8
Plate a serving of the braised short ribs alongside a generous portion of the roasted vegetables, and enjoy your richly flavored, balanced meal.